Pork chops with lentil and walnut salad

1. Trim the rind from each pork chop, leaving behind the fatty edge if you wish, then lightly score the meat on both sides in a diamond pattern. In a bowl, mix the garlic, paprika, olive oil and white wine; season. Rub this mixture over both sides of each chop, avoiding the fatty edge. Put on a plate, cover and chill for at least 1 hour, or overnight. 

2. When you’re ready to cook, put the lentils in a pan with the cinnamon, garlic and stock. Bring to the boil then cover and simmer for 20 minutes until tender. Meanwhile, preheat the oven to 200˚C, gas mark 6. Heat a large heavy-based frying pan over a high heat until smoking hot. Lower the heat to medium then, using tongs to hold the chops upright, sear their fatty edges for a couple of minutes until crisp and golden. Lay the chops flat in the pan and sear for 1-2 minutes on each side until browned. Transfer to a roasting tin in which they fit side by side and roast for 7-8 minutes or until cooked through with no pink meat remaining, but still juicy in the centre (the juices should run clear). Cover with foil and set aside to rest for 5 minutes.  

3. Meanwhile, finish the lentil salad: whisk the vinegar with the mustard and season. Gradually whisk in the oil to form a glossy dressing then chop the toasted walnuts and stir in. Drain the lentils, discard the cinnamon and garlic, and tip into a bowl. Pour over the dressing then toss through the rocket and parsley. Serve the salad alongside the pork chops.